scholarly journals Thermo-degradative changes of rapeseed and sunflower oils during deep-frying French fries

10.5219/1080 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 138-149
Author(s):  
Lucia Zeleňáková ◽  
Mária Angelovičová ◽  
Marek Šnirc ◽  
Jana Žiarovská ◽  
Stanislav Kráčmar ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Peroxide Value ◽  
Sunflower Oil ◽  
Rapeseed Oil ◽  
Acid Value ◽  
French Fries ◽  
Deep Frying ◽  
Frying Process ◽  
Sunflower Oils ◽  
Initial Content

The purpose of this study was to investigate changes in TPCs, acid value and peroxide value as well as fatty acids composition in edible oils during french fries production. Lower TPCs content was found in rapeseed oil (3.3%) and the threshold (24%) was achieved on the fourth day. The total time for the deterioration of deep-frying rapeseed oil was 23½ hours. On the contrary, in fresh sunflower oil at the first day was TPCs content 5.5% and the limit of 24% was reached on the third day. The total time for the deterioration of deep-frying sunflower oil was 17½ hours. The results indicated significant differences (<0.05) in TPCs content between rapeseed and sunflower oils during deep-frying process. At the beginning of deep-frying French fries in rapeseed oil, the acid number was 0.374 mg KOH.g-1 and 1.271 mg KOH.g-1 at the fourth day of deep-frying. The measured peroxide value was 4.3 mEq O2.kg-1 at the beginning and at the end of deep-frying 10.5 mEq O2.kg-1. The initial peroxide and acid values were higher in sunflower oil compared with rapeseed oil, respectively. It should be note, then the acid values and peroxide values, respectively, in the two fresh oils used in this study were below the limit of refined oil according to Slovak legislation (peroxide value - not more than 10 mEq O2.kg-1, acid value - not more than 0.6 mg KOH.g-1). However, detected values varied during deep-frying process. Monounsaturated fatty acids were predominantly observed in fresh rapeseed oil (61.22%) wherever in sunflower oil they were much lower (29.77%). A slight increase of MUFA was found in both oils. The initial content of saturated fatty acids in rapeseed oil was 6.94%, in fresh sunflower oil was observed slightly higher content of SFA (10.37%). The major groups of fatty acids in fresh sunflower oil were polyunsaturated fatty acids (PUFA) which have in principle a significant effect on oil deterioration. A slight decrease of PUFA was observed in both oils throughout the frying period. The content of PUFA was reduced by about 9.42% in rapeseed oil and by 10.8% in sunflower oil. The initial content was 28.14% and 58.91%, respectively.

scholarly journals HIGHLY CONCENTRATED ENERGY SOURCE FOR BROILERS

2019 ◽  
Vol 2019 (4) ◽  
pp. 36-47
Author(s):  
Anatoly Gaganov ◽  
Zinaida Zverkova ◽  
Bella Osipyan
Keyword(s):  
Fatty Acids ◽  
Sunflower Oil ◽  
Broiler Chickens ◽  
Rapeseed Oil ◽  
Unsaturated Fatty Acids ◽  
Live Weight ◽  
Control Group ◽  
Forage Production ◽  
Rapeseed Cultivar ◽  
Feed Costs

Studies were conducted on the use of oil obtained from rapeseed cultivar 'Podmoskovnyj' selection of Federal Williams Research Center of Forage Production and Agroecology in feeding broiler chickens. The experiments were carried out on chickens cross-country "ROSS-308". They were grown in a cell battery. For the experiment, 5 groups were formed. In the start and finish periods, the control group received 2.5 and 3.3% sunflower oil. In the experimental groups, sunflower oil was replaced with rapeseed in the following amounts: the first — 1.0 and 1.0%, the second — 1.5 and 1.7%, the third — 2.0 and 2.5% and the fourth — 2.5 and 3.3%. Feeding was carried out with dry loose feed from a day old. Studies have found that rapeseed oil had less saturated and polyunsaturated fatty acids, but more unsaturated fatty acids. The amount of erucic acid was 0.20%. The digestibility of nutrients was high and practically did not differ from the control variant, as was the use of nitrogen. The inclusion of rapeseed oil in the composition of feed for broilers did not have a significant impact on the increase in live weight and feed costs. The cost of feed with increasing rapeseed oil in their composition decreased, and the efficiency of converting feed into products increased slightly. Compound feeds with rapeseed oil were not inferior in terms of the efficiency of using compound feed containing sunflower oil.

scholarly journals Effects of repeated deep-frying on fatty acid profiles of potato fries and frying oils: soybean oil, canola oil and their 1:1 blend

2020 ◽  
Vol 26 (3) ◽  
pp. 389-399
Author(s):  
Michelle Ting Yun Yeo ◽  
◽  
Xinyan Bi ◽  
Christiani Jeyakumar Henry ◽  
◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Soybean Oil ◽  
Acid Composition ◽  
Canola Oil ◽  
Deep Frying ◽  
Frying Oils ◽  
Frying Process ◽  
Composition Changes

Introduction: This study looked at the fatty acid composition changes in potato fries fried in three different types of oils, namely soybean oil (SO), canola oil (CO), and a 1:1 blend of soybean oil and canola oil (SCO), throughout an intermittent frying process of 80 batches in five consecutive days. The study also examined the fatty acid composition changes in SO, CO and SCO during the frying process. Methods: Fat from potato fries (extracted by Soxtec system) and oil samples from the corresponding frying oil were analysed by gas chromatography-mass spectrometer (GC-MS) to examine the fatty acid profile changes during the deep-frying process. Results: Linoleic acid (LA) and a-linolenic acid (ALA) in all three oils decreased, while oleic acid (C18:1), stearic acid (C18:0), palmitic acid (C16:0) and octanoic acid (C8:0) increased. Formation of C18:1 trans fatty acid was observed as the frying time increased. The fatty acid composition of the potato fries was consistent with the fatty acid composition of the corresponding frying oils. Conclusion: Our results showed that blending soybean oil and canola oil did not significantly improve the frying stability of the resulting oil in terms of fatty acid profile. Due to the formation of trans fatty acids and the decrease in polyunsaturated fatty acids, our study also recommends not to use the same frying oil repeatedly and not to consume food products cooked in reused oil.

scholarly journals Effect of antioxidants on stability, nutritional values of refined sunflower oil during accelerated storage and thermal oxidation in frying

2012 ◽  
Vol 47 (2) ◽  
pp. 223-230 ◽  
Author(s):  
H Akhtar ◽  
I Tariq ◽  
S Mahmood ◽  
S Hamid ◽  
R Khanum
Keyword(s):  
Elevated Temperature ◽  
Thermal Oxidation ◽  
Sunflower Oil ◽  
Antioxidant Activities ◽  
Protective Effects ◽  
Pet Bottles ◽  
Frying Process ◽  
Accelerated Storage ◽  
Sunflower Oils ◽  
The Stability

Untreated sunflower oil (without antioxidants) was much more affected during long storage as well as by the thermal oxidation in 4 hours  frying process. The shelf life of oil was increased both during storage and in frying process at elevated temperature by the addition of synthetic  antioxidants. TBHQ (Tertiory butyl hydroquinone) BHT (Butylated hydroxyl toluene) BHA (Butylatd hydroxyl amine) and the mixture  of BHA and BHT used in the present study in 0.02, 0.02, 0.02 and 0.01+0.01 amount respectively to observe the stability of refined  sunflower when stored at 30°C for 21 weeks in transparent PET bottles. The stored oils (treated and untreated) when underwent in the  process of frying at the temperature of 180°C further deterioration of oils happened. The antioxidant activities and protective effects in stabilization  of sunflower oils during storage and in frying process measured in terms of POV (peroxide), FFA (free fatty acids), p-AnV (p- Anisidine value), Colour Index, RI (Refractive index), and fatty acid profile. Result indicated that TBHQ exhibited stronger antioxidant  activity during storage and gave maximum protection against thermal oxidation when oil subjected in the process of multiple frying for continous  four hours at elevated temperature. The results were indicated the effectiveness of antioxidants in the order like TBHQ > BHT > BHA  BHA+BHT. DOI: http://dx.doi.org/10.3329/bjsir.v47i2.11458 Bangladesh J. Sci. Ind. Res. 47(2), 223-230, 2012

scholarly journals Effects of ultrasonicated methylcellulose coating on French fries during deep frying process

2019 ◽  
Vol 43 (2) ◽  
Author(s):  
Hwee Ying Lua ◽  
Mohd Nazli Naim ◽  
Mohd Afandi P. Mohammed ◽  
Fariza Hamidon ◽  
Noor Fitrah Abu Bakar
Keyword(s):  
French Fries ◽  
Deep Frying ◽  
Frying Process

scholarly journals Changes of Sunflower Oil Polyenoic Fatty Acids under High Temperatures

2009 ◽  
Vol 27 (Special Issue 1) ◽  
pp. S13-S16 ◽  
Author(s):  
K. Cihelková ◽  
M. Zárubová ◽  
I. Hrádková ◽  
V. Filip ◽  
J. Šmidrkal
Keyword(s):  
Fatty Acids ◽  
Gas Chromatography ◽  
High Performance Liquid Chromatography ◽  
Linoleic Acid ◽  
Sunflower Oil ◽  
High Performance ◽  
Arrhenius Equation ◽  
Temperature Reaction ◽  
Gel Permeation ◽  
Sunflower Oils

Heat induced <I>cis-trans</I> isomerisation of sunflower oils depending on temperature, reaction time and original content of linoleic acid was investigated. The content of isomeric fatty acids was determined by gas chromatography and the content of polymers by gel permeation high-performance liquid chromatography. The content of <I>trans</I> fatty acids increased with time and with temperature and a rate of <I>cis-trans</I> isomerisation and polymerisation depends on the temperature according to Arrhenius equation. The content of polymers was significantly lower in sunflower oil with high content of oleic acid because of the low concentration of linoleic acid in oil. In both oils the content of conjugated linoleic acid initially increased depending on time and temperature, however after certain time the stationary state occurred. Polymerisation of polyenoic fatty acids takes place directly with heat induced <I>cis-trans</I> isomerisation.

scholarly journals Quality parameters of different oils and fried foods after repeated deep-fat frying

Meso ◽  
2020 ◽  
Vol 22 (6) ◽  
pp. 460-474
Author(s):  
Tomaž Polak ◽  
Lea Demšar ◽  
Nežka Lazar ◽  
Iva Zahija ◽  
Mateja Lušnic Polak
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Sunflower Oil ◽  
Peroxide Number ◽  
Deep Frying ◽  
Deep Fat Frying ◽  
Chicken Nuggets ◽  
Frying Process ◽  
Fried Foods

The aim of present study was to investigate the quality, stability and suitability of different frying oils (coconut, palm, frying mix, rapeseed and sunflower oil), the quality and stability of breaded and fried foods (chicken nuggets) and the applicability and suitability of certain parameters (fat absorption, acid number, peroxide number and thiobarbituric acid (TBA) number, fatty acid composition and acrylamide content) as well as sensory attributes to control the repeated deep-(fat) frying process. Three repeated deep-frying processes affected the hydrolytic and oxidation stability (increase in the peroxide number and TBA number), the sensory properties (darkening of the oil colour, occurrence of odd smell and aroma as well as rancidity in oils) and the fatty acid composition of oil and fried chicken nuggets, and the acrylamide content in the nuggets (from the second deep-frying process onwards). All oils used in study were suitable for deep-frying; in terms of stability, coconut oil (followed by sunflower, palm, frying mix and rapeseed oil) was most suitable; in terms of fatty acid composition, the frying mix, rapeseed and sunflower oil were most suitable; and in terms of acrylamide formation and sensory quality, coconut and palm oil were most suitable.

scholarly journals Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty

Heliyon ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. e06294
Author(s):  
Raffaele Romano ◽  
Gioacchino Filosa ◽  
Fabiana Pizzolongo ◽  
Alessandra Durazzo ◽  
Massimo Lucarini ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Sunflower Oil ◽  
Deep Frying ◽  
High Oleic Sunflower Oil ◽  
High Oleic ◽  
Frying Process

Effects of Diets Containing Olive Oil, Sunflower Oil, or Rapeseed Oil on the Hemostatic System

2001 ◽  
Vol 85 (02) ◽  
pp. 280-286 ◽  
Author(s):  
Mario Kratz ◽  
Margitta Neufeld ◽  
Michael Erren ◽  
Jerzy-Roch Nofer ◽  
Helmut Schulte ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fatty Acid ◽  
Olive Oil ◽  
Platelet Function ◽  
Sunflower Oil ◽  
Rapeseed Oil ◽  
Saturated Fatty Acids ◽  
Coagulation Factors ◽  
Pufa Ratio ◽  
Hemostatic System

SummaryVarious studies have already shown that the fatty acid composition of dietary fat has different effects on hemostasis and platelet function. However, knowledge on this topic is incomplete. In the present study, fifty-eight healthy students received either a 4-week rapeseed oil [high content of monounsaturated fatty acids (MUFA) and high n-3/n-6 PUFA ratio], an olive oil (high content of MUFA, low n-3/n-6 PUFA ratio) or a sunflower oil (low content of MUFA, low n-3/n-6 PUFA ratio) diet. In each group, effects on hemostatic parameters were compared with a wash-in diet rich in saturated fatty acids with respect to intermediate-time effects on the hemostatic system and platelet function. With the olive oil diet, a reduction of coagulation factors VIIc, XIIc, XIIa, and Xc was found, whereas sunflower oil led to lower values of coagulation factors XIIc, XIIa, and IXc. In all study groups levels of plasmin-α2-antiplasmin were lower in week 4 than at baseline. Lower fibrinogen binding on platelets was found after the sunflower oil diet, whereas expression of CD62 and spontaneous platelet aggregation were slightly higher after the olive oil diet. However, given the major differences in the fatty acid compositions of the diets, the differences between the groups with respect to hemostasis tended to be small. Therefore, the clinical significance of the present findings remains to be evaluated.

scholarly journals Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein

Antioxidants ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 1637
Author(s):  
Małgorzata Wroniak ◽  
Marianna Raczyk ◽  
Bartosz Kruszewski ◽  
Edyta Symoniuk ◽  
Dominika Dach
Keyword(s):  
Rapeseed Oil ◽  
Palm Olein ◽  
Stability Index ◽  
Acid Value ◽  
Protein Product ◽  
Smoke Point ◽  
Deep Frying ◽  
Chlorophyll Pigments ◽  
High Oleic ◽  
Cold Pressed

One of the commonly used food preparation methods is frying. Fried food is admired by consumers due to its unique taste and texture. Deep frying is a process of dipping food in oil at high temperature, usually 170–190 °C, and it requires a relatively short time. The aim of this study was to analyze the thermo-oxidative changes occurring during the deep frying of products such as potatoes and tofu in cold pressed rapeseed oils and palm olein. Cold pressed rapeseed oil from hulled seeds (RO), cold pressed high oleic rapeseed oil from hulled seeds (HORO), and palm olein (PO) (for purposes of comparison) were used. Characterization of fresh oils (after purchase) and oils after 6, 12, and 18 h of deep frying process of a starch product (potatoes) and a protein product (tofu) was performed. The quality of oils was analyzed by determining peroxide value, acid value, p-anisidine value, content of carotenoid and chlorophyll pigments, polar compounds, smoke point, color (CIE L*a*b*), fatty acids content and profile, calculation of lipid nutritional quality indicators, and oxidative stability index (Rancimat). Cold pressed high oleic rapeseed oil was more stable during deep frying compared to cold pressed rapeseed oil, but much less stable than palm olein. In addition, more thermo-oxidative changes occurred in the tested oils when deep frying the starch product (potatoes) compared to the deep frying of the protein product (tofu).

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